Pistachio Pound Cake

by Natalie

We’re all cozied up by the fire sipping hot chocolate and enjoying the cold weather… and of course, a big ‘ole slice of this pistachio pound cake. It’s tender, moist and speckled with chopped roasted pistachios. And it’s absolutely perfect for the holidays!

Growing up my mom would spend the week or so before Christmas baking all sorts of yummy things. I was always eager to lend her a hand… and sample a few of each treat before the rest got sent to friends and neighbors. We’d always end up getting lots of goodies in return, like mandarin oranges, peanut clusters and big bags of pistachios. I can remember gathering around the table with my brothers and my dad and cracking open the pistachios for what seemed like hours. Good times! Ever since then I’ve been a huge pistachio nut (pun intended ????). I love finding new ways to bake with them and thought they’d be especially delicious in pound cake… I was right ????

To start, prep the dry ingredients in a small mixing bowl. Whisked together a combo of salt, baking powder, chopped/ground pistachios, and all-purpose flour. I used Bob’s Red Mill Organic Unbleached White Flour– it’s freshly milled from organic hard red wheat and isn’t enriched with additives. Which basically means it’s super versatile and will produce incredibly well-textured loaves of bread (umm hello!!) and light, airy baked goods <- and we all want that!

Then in the bowl of a stand mixer (or in a large mixing bowl with a hand mixer), beat together the sugar, honey, butter, vanilla and almond extract for 3 minutes medium-low. Just until it’s nice and fluffy. Add the eggs and mix until just combined.

With the mixing speed on low, gradually add dry ingredients along with the sour cream. Mix on low for an additional 30 seconds after all of the dry ingredients have been added. Pour batter into the prepared pan and spread evenly. Give the pan 2-3 taps on the counter to remove any air bubbles.

Place in the preheated oven and bake at 325 degrees for just over 1 hour or until the top becomes golden brown in color and is set. Remove it from oven and allow the cake to cool in the pan for 30 minutes before removing and transferring to a wire rack to cool completely.

While the cake is cooling you’ll want to mix up the vanilla bean glaze. In a small mixing bowl, whisk together the powdered sugar, melted butter, heavy cream, and vanilla bean paste. Spoon it over the warm cake, sprinkle with the chopped pistachios and allow to set before slicing and serving.

It may take all of the self-control you have to let it sit there and do it’s thing. Trust me, I know. But it’s definitely worth the wait, I promise. Eat a slice or two with a tall glass of milk or a cup of cocoa. Share with your friends and family… because sharing is caring, and that’s what the holiday season is all about, right?!

Make the holidays a little happier with this rich, buttery pistachio pound cake! It's moist, tender and speckled with roasted pistachios!

Author: Natalie

Yield: 1 (9x5-inch) loaf

Ingredients

1 c. + 2 tbsp. granulated sugar

2 tbsp. honey

1 c. (2 sticks) unsalted butter, room temperature

1½ tsp. vanilla extract

½ tsp. almond extract

5 eggs

1¾ c. all-purpose flour

½ tsp. baking powder

¾ tsp. kosher sea salt

⅔ c. ground pistachios*

½ c. sour cream

½ c. powdered sugar

1 tbsp. unsalted butter, melted

2-3 tbsp. heavy cream

½ tsp. vanilla bean paste

2 tbsp. chopped pistachios

Directions

Preheat oven to 325 degrees. Lightly grease one 9×5 loaf pan with butter, then lightly dust with flour, set aside (or line with parchment paper).

In a small mixing bowl whisk together flour, baking powder, salt and pistachios, set aside.

In the bowl of a stand mixer, beat together the sugar, honey, butter, vanilla and almond extract for 3 minutes medium-low. Add beaten eggs, mix just until combined.

With mixing speed on low, gradually add dry ingredients along with the sour cream. Mix on low for an additional 2 minutes after all of the dry ingredients have been added.

Pour batter into the prepared pan and spread evenly. Give the pan 2-3 taps on the counter to remove any air bubbles. Place in the preheated oven and bake for just over 1 hour or until the top becomes golden brown in color and is set (the crack may still look a little moist, as long as it doesn't wiggle it's ok) - it may need an additional 15-20 minutes (cover with foil at the 1 hour mark to prevent over-browning). Remove from oven and allow to cool in the pan for 30 minutes before removing and transferring to a wire rack to cool completely.

To prepare the glaze: In a small mixing bowl, whisk together the powdered sugar, butter, cream and vanilla bean paste. Add more cream until the desired consistency is reached. Spoon over the warm cake, sprinkle with the chopped pistachios and allow to cool for an additional 30 minutes before slicing and serving.

Notes

*I pulsed the roasted salted pistachios in my mini food processor for about 30 seconds. About half of it was ground and the other half was slightly more chunky (as you see in the pictures of the inside of the bread). Feel free to grind it as small as you like, just avoid making pistachio butter!

This loaf looks plendid! I am looking forward at making this this weekend!
I have a question though, the recipe says to let the loaf cool completely on a rack. Later it says to spoon the glaze on the warm cake. Which is best, to pour the glaze on the still warm or cooled down cake?